1 each lamb, leg of; fat removed
1 garlic cloves; cut in slivers
1 olive oil; to taste
Herbs:
1 thyme, dried
1 rosemary, dried
1 chevril, dried
1 parsley, dried
1 bay leaf, dried
1 basil, dried
1 oregano, dried

Inset garlic slivers into lamb. Rub with oil, then herb mixture. cover with foil and refrigerate 2-3 hours to allow flavours to penetrate the meat. Roast in a preheated 400F oven 30-45 minutes depending on weight.

Serve with Gratin Dauphinois and Tomato Provencale: (Tomatoes halved, sprinkled with the same herbs but minus rosemary and bay leaf. Bake in 400F oven 10 minutes or till tender.

Yield: 1 servings